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Roasted Butternut Salad with Apples and Thyme Vinaigrette

Diced roasted butternut and apples are served over leafy greens and topped with a savory thyme vinaigrette.

  • Total Time: 55 mins
  • Yield: 2-4 1x


Units Scale
  • 2 cups diced butternut squash
  • 2 cups diced tart apples* (I didn’t peel them)
  • 2 tsp. honey
  • 12 tsp. oil
  • sprinkling of salt and pepper
  • juice of 1/2 lemon (about 1 tsp.)
  • 6 cups assorted leafy greens
  • 1/2 Tbsp. honey wine vinegar (or white wine vinegar)
  • 1 Tbsp. good extra virgin olive oil
  • a few sprigs fresh thyme, leaves only
  • 1/2 cup pecan halves, broken


  1. Preheat oven to 400 degrees F.
  2. Toss diced butternut and apples with the honey, oil, salt and pepper, and lemon juice. Place in a baking dish and roast for about 45 minutes, or until squash and apples are tender. Remove from oven and let cool completely.
  3. After the butternut and apples are cooled, arrange the greens on a serving platter. Top with the butternut and apples, followed by the pecans. Whisk together the vinegar, olive oil and thyme Drizzle over the salad and serve.
  4. *If you don’t care for the texture of roasted apples, use fresh instead.
  • Author: Lindsey Johnson
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Main, Side, Salad
  • Cuisine: American